Categories
Recipes

Kolhapuri Mutton Sukka

Kolhapuri cuisine is terribly misinterpreted for being just another red/brown gravy with the level of chili increased to a level that does not allow you to taste anything else but the chili. However, this is not true of authentic Kolhapur fare. One must be able to taste the careful combination of bold or fiery and delicate or sweet spices. This recipe, albeit a tad demanding in terms of prep, is a powerhouse of flavor. Use good quality goat meat, fry your onions with great patience to a golden brown, and “bhuno” the masala well to really bring out the best. The Sukka masala stays well at room temperature for 3-4 months and can be used for chicken or vegetables alike.

Ingredients

For the Sukka Masala

  • 1 inch piece Ginger
  • 50 grams Garlic, peeled
  • 1 small bunch fresh Coriander, washed and dried completely
  • 1/2 cup vegetable Oil
  • 50 gms Sesame seeds
  • 25 gms Poppy seeds
  • 125 gms dried Coconut, grated
  • 1 tbsp black Peppercorns
  • 60 gms Coriander seeds
  • 20 gms Cumin seeds
  • 2 inch sticks of Cassia bark or cinnamon
  • 10 Cloves
  • 1 tsp Mace
  • 1 tsp Turmeric powder
  • 1 tsp Fenugreek seeds
  • 1 tsp Mustard seeds
  • 1/8 tsp grated Nutmeg
  • 2 Bay leaves
  • 2 Nagkesar
  • 1 tsp Dagadphool
  • 2 green Cardamom
  • 1 black Cardamom
  • 1 tsp Asafoetida
  • 500 gms Kashmiri red chili powder
  • 2 tsp Salt

For the Sukka Gravy

  • 1 Onion, sliced, fried in oil until golden, and ground to a paste
  • 150 gms dried Coconut, grated, roasted until golden brown
  • 5 black Peppercorns
  • 3 Cloves
  • 1 inch stick of Cassia bark
  • 1 tbsp Coriander seeds
  • 1 tsp Sesame seeds
  • 1/2 inch piece of Ginger
  • 5 cloves of Garlic

For the Mutton

  • 1 cup vegetable Oil
  • 3 large Onions, very finely chopped
  • 4 tablespoons Sukka Masala
  • 1 ½ kilo Goat meat (a mix of Leg and Shoulder pieces; make sure you have some Nalli or shank for flavor), parboiled
  • 1/2 cup Mutton stock reserved from the parboiled mutton
  • Juice of one Lemon
  • Freshly chopped Coriander leaves
  • Salt to taste

Method

For the Sukka Masala

  1. Grind ginger, garlic, and coriander without any water. Keep aside.
  2. Heat 1/2 tablespoon oil in a pan. Add poppy seeds and sesame seeds. Toast and keep aside.
  3. In a dry pan, toast the dried grated coconut on a low flame until golden.
  4. Roast the remaining spices in small quantities of oil, individually.
  5. Grind everything together to a powder.
  6. Store in an airtight jar.

For the Mutton Sukka

  1. Blend the fried onion paste, roasted coconut, peppercorns, cloves, cassia bark, coriander seeds, sesame seeds, ginger and garlic to a paste.
  2. Heat 1 cup oil in a large pan. Tip in the chopped onions and fry until pale golden.
  3. Add the ground spice paste and saute for 4-5 minutes.
  4. Add the parboiled mutton and coat well with the masala.
  5. Cover with mutton stock. Season with salt. Cook on medium-low heat, stirring often, until cooked completely.
  6. Reduce the gravy such that it just coats the meat.
  7. Turn off the heat, drizzle lemon juice, and garnish with freshly chopped coriander.
  8. Serve hot.

Recipe courtesy: Saee Koranne-Khandekar

Kolhapuri Mutton Sukka_CALdron_800

Categories
Columns

She!

Short Story by Madhvi Garg

White as porcelain, sweet as honey was she. The one I wanted to see, was she. She was also the one I didn’t want to see. The one who was capable of giving me night mares, the one who was the penultimate dough of sweet dreams. She was sitting there, inviting me, teasing and taunting me no end. Enchantress, was she. The more I looked, the more I was drawn to her. The struggle continued, but then my helplessness continued. I felt a sudden gush and something over power me.

She smiled and beckoned me towards her. l walked towards her in a trance. A voice inside me, a feeble one was urging me to stop. And, the tussle between mind and heart continued. I looked for help but none was available. I prayed for help with all my might and it felt like God woke up from his slumber. My little son, my angel walked in to the room, having just finished his football match. As I came to my senses, guzzling away a bottle of water, my son asked me with a cheeky grin,
‘Mum, you were not reaching for that slice of cake, were you? ;)’
Categories
Columns

Just a Thought

Short Story by Vishakha Agarwal

Walking through a desolated street right in the middle of the night with no sight of another being sent a chill through my spine. I could sense a shadow, feel the gaze behind me.

I could sense someone was in a rush to stop me, to warn me against what lay ahead. With a decided stance my feet kept moving ahead not wanting to test the waters. ‘Keep moving!’ is all my mind could hear. Given how most of us have the need to check too, a tussle between the heart and brain and with feet tapping ahead, yet the neck flinching every few minutes to make that turn, I was lost yet, my feet prodded along.

My family and friends had warned me, never wanting me to take up the challenge, had told me to never look back. ‘Who knows? I might make the person behind me uncomfortable too’.  At this point, I could take it no longer and curiosity got the better of me. I had to unravel the mystery and see what was behind me! And there it was!

A little child exuding sparkling brightness in her eyes and innocence written all over, her touch as soft as my pillow.

Mum, can I get into bed next to you?’, my little one asked. I thanked my stars for, the dream had broken, the spell was lost. I cuddled up with my little darling and prayed for her to never have a dream or a nightmare like mine.

 

 

Categories
Columns

The Woman In His Life

by Sharil Taj

His eyes were constantly stealing glances at the sleek Diesel watch on his wrist, not that he was in a hurry, but he looked eager to leave office. At 1828 hrs, he shut his Macbook, stuffed it in his bag and walked straight to the elevator. 7, 6, 5, 4… on the 4th floor, a lady walked in and stood in front of him. He kept looking at her in the mirror on the sides of the elevator till they reached the basement parking. She left and he smiled to himself walking towards his car. The streets looked busy today but it had always been the same with the streets of Mumbai. He headed towards the mall and  pulled his car in the parking lot.

Once inside the mall he began browsing the various labels and brands, but could not find what he was looking for. He took the escalator to reach the second floor and walked inside the ladies section of a particular shop where he spotted a pink floral dress that was long and flowing. Nah. Next up was a skating outfit but he wanted something more feminine. He spotted a red boat neck, knee length body con dress – precisely what he was after!

He picked up the right size proceeded to the lingerie section, ‘Fishnet stockings please?’

The staff guided him to the stockings section where an appropriate pair of stockings were added to his cart from where he moved towards the shoe section, which immediately yielded a pair of red stilettos. Admiring the length of the heels he found amusing the various ways using which women were able to add a few inches to their height.

‘If only men were born with such privileges!’, he thought. Browsing the many options netted quick results and after waiting a bit for a pair in size 9, he turned towards the cash counter to pay for his purchases.

At the cash counter, an idea struck him – a lipstick! He should buy a matching red lipstick too. Looking around for the cosmetics section, he spotted it at the far end of of the store, where a lipstick closest to the shade of the dress he was holding was selected in short order and the entire lot paid for soon after.

‘Take away please’, he said to the chap behind the coffee and sandwich counter. He took the nearest lift to the parking lot.

Constantly looking at himself in the mirror all the way home, and smiling through the mouthfuls of sandwich, he entered a fancy apartment complex, parked and made for the 4th floor via the elevator. Surreptitiously removing a key from under the doormat after ensuring he wasn’t being observed, he opened the lock and stepped into the sparsely furnished house, unlit save for a dim yellow light in a room towards the back.

Walking into the room, he turned towards the the smiling figure on the right, grinned and said, ‘I have a surprise for you. Let me see how you look in it!’ Several anxious minutes later, he thought the vision in front of  him was well worth the wait and all the time spent shopping.

You look beautiful’, he whispered. ‘You look beautiful’, the reflection in the red dress whispered right back to him from the mirror.

Categories
Wine & Spirits

Which Wines Best Accompany Indian Food

With all the mouth-watering flavors of Indian foods, which beverages do the best job to accompany or further enhance the delicious flavors of Indian cuisine? With the range of Indian dishes from sweet to spicy, it is important that you pair up just the right wine or beer with your dish. Just keep a few tips in mind and you will be on your way to fully enjoying your Indian meal!

Indian Beer

Nothing is better than to cool off your taste buds while eating authentic Indian dishes than Indian beer! With delicious Indian cuisine being plated on beautiful square dinnerware, you’re thinking, “Really a beer and not a glass of fine wine?” It is true; beer is a perfect match with Indian cuisine. The overall opinion is that lagers are a perfect pairing with the spices that heat up some Indian dishes. Some delicious Indian beers include: Kingfisher, Jhoom, Taj Mahal, Maharaja Premium Lager, and Dansberg. However, there is one beer that stands out from the rest, Hitachino Nest Beer-Ginger Brew. This brew is a ginger beer, which has a subtle sweetness to it. Hitachino Nest Beer-Ginger Brew is best when paired up with a spicy curry dish!

gold beer in the hand and beer taps

Wines


With regards to which wines compliment Indian cuisine, the traditional standard “rules” should be thrown out the window and completely ignored. “Rules” such as white wines go best with chicken and red wines go best with beef. Indian food has a complex mixture of spices woven throughout their dishes and this is how we will be pairing wines with Indian dishes, based on the flavor of the dish, not what the dish consists of. Remember, you do not want to a have powerful tasting wine, as it may overshadow the dish itself. While a ros? compliments a wide range of Indian dishes, there are a few wines that do compliment specific Indian dishes.

Wine Glasses and Grapes

Sauvignon Blanc
A Sauvignon Blanc is a perfect compliment to almost any Indian dish. The grapes typically used to make this wine are naturally high in acidity and compliment spicy Indian dish quite well. You would want a lighter-bodied wine (one with a low alcohol content) served with Indian cuisine as you would not want to increase the heat from the dish, which high amounts of alcohol tend to do. The aroma and crispness of a Sauvignon Blanc compliments the following dishes quite well: chicken curry, pakoras, tandoori machchi (tandoor grilled monkfish tail with coconut rice), and samosas. So, find the wine bottle opener, your fine dinnerware and serve up one of these specialty dishes.

Gewürztraminer
Gewürz actually means spice and if you want to pair a Gewürztraminer up with other spices you may find in Indian cuisine, you are on the right track. Typically, this wine smells like cooking spices such as cinnamon and ginger, yet can have a bit of sweetness to it as well. As long as the Gewürztraminer is a crisp, dry version it will work well with spicy Indian dishes.

Syrah
Most people would not pair red wine with Indian meals at all. However, a Syrah would work beautifully with quite a few Indian dishes. A Syrah is a medium to full bodied red wine that can have a slight peppery taste, which compliments dishes such as Lamb in a Creamy Curry Sauce.

Gone are the days when one would think alcohol and an Indian meal lack synergy. As you can see, knowing which Indian spices are used, makes it easier to pair up a wine or beer for that matter, to compliment the meal brilliantly. Best of both worlds, I’d say! Which wines do you normally go for with your Indian meal. Share with us and we can create our own Inventory list.

Contributor: Ann Martin

Categories
Recipes

Slow Cooked Pork Belly With Kohlrabi And Bhut Jolokiya

Ingredients

  • 500 gms Pork belly, cut into 1″ pieces
  • 1 Kohlrabi, peeled and cut into six pieces
  • 1/2 tsp Ginger, diced
  • 1 Bhut Jolokiya chilli,  sliced into few pieces ( be careful while slicing )
  • Salt, to taste

Method

  1. Wash the pork and place it in a pressure cooker with enough water to cover it, Close the lid, but don’t put the weight on the cooker.
  2. Let the pork cook on low heat for one and half hours.
  3. Add the kolrabhi and salt and continue to cook for a further one and a half hours.
  4. When the pork is tender add the ginger and bhut jolokiya chilli.
  5. Cover and cook for for few more minutes until the ginger and aromatic jokoliya release their flavours.
  6. Remove from the heat and serve hot with Joha rice

Recipe courtesy: Pallavi (Polly) Bora

Categories
Recipes

Shutki Machh

Ingredients

  • 175 gms Shutki Machh (dried fish)
  • 100 gms Onions chopped and 150 grams grated)
  • 300 gms Potatoes, diced
  • 300 gms Tomatoes, chopped
  •  4 tbsp Garlic paste
  • 2 tbsp Ginger paste
  • 2 tbsp Red chilli powder
  • 1 tsp Turmeric
  • 3 to 4 Dry red chillies
  • 2 Green chillies, chopped
  • 100 gms Coriander leaves , chopped
  • 6 tbsp Mustard oil
  • Salt to taste

Method

  1. Cut the dry fish in pieces an inch long and soak them in warm water about an hour.
  2. After fish softens, marinate it in half teaspoon of turmeric powder and salt.
  3. Heat 4 tablespoons of oil in a pan and fry the fish in it. Keep it aside.
  4. Add two more tablespoon of oil in the pan. Once the oil is heated add the dry red chili and the chopped onions. Fry the onions till they become transparent.
  5. Pour the mixture of grated onions along with ginger garlic paste with the spices. Fry until you see the oil separating.
  6. Then add the chopped tomatoes and the diced potatoes along with the chopped green chili.
  7. Add half a cup of water at this point and cook covered in medium to low flame for few minutes.
  8. Add the fish and cook covered until the fish is fully cooked and the potatoes soften.
  9. Once the fish is cooked add the chopped coriander leaves.
  10. Enjoy it with hot steaming rice!

Notes

  • Mustard oil is a must in cooking this dish.

Recipe Courtesy: Ujjaini Majumdar

shutki mach 1_800

Categories
Recipes

Rajasthani Laal Maans

Ingredients

  • 1 kg Mutton (with bones)
  • 4 Onions, finely chopped
  • 12 – 14 Red chilies (deseed if you want it less fiery)
  • 3 tbsp Coriander seeds
  •  2 tbsp Cumin seeds
  • 3 tbsp Garlic, crushed
  • 2 tbsp Ginger, grated
  • 1/2 cup Curd (should be sour)
  • 1 cup Mustard oil
  • Salt, to taste
  • 5 pods, Cardamom
  • 1 Tbsp, whole Black Pepper
  • 3-4 strands Mace
  • 2 pods black Cardamom
  • 1″ Cinnamon stick
  • Coriander leaves, chopped, for garnish
  • red Chillies, whole, for garnish

Method

  1.  Dry roast 12-14 whole red chilies, coriander seeds and cumin seeds. Once roasted grind them together to make a fine powder.
  2. Heat most of the mustard oil in a pressure pan, after it smokes reduce the heat and add garlic and ginger. Fry for a few seconds and add the mutton.
  3. After the mutton browns, add salt and curd and keep frying till all the curd gets absorbed and the oil starts leaving the sides.
  4. While the mutton is browning, in a separate pan, heat the remaining mustard oil, add cardamoms, cinnamon, whole pepper, and mace. Stir for a few seconds and add the onions and fry till they brown.
  5. After the mutton has browned, and all the water has evaporated, add the red chilli, coriander, cumin powder mix to it and fry till it becomes fragrant. Add the browned onions and keep frying for about 2-4 minutes on low heat.
  6. Add about 2 cups of water, shut the lid of the pressure pan and allow the mutton to cook for about 20 minutes after the first whistle. Turn off the gas and allow the pressure to drop on it’s own.
  7. Open the pressure pan, carefully remove the mutton pieces and keep aside. Strain the gravy and remove the khada masala (cardamoms, peppercorns, cinnamon stick). Run the thick paste through the mixer and strain it further. Straining the gravy this way gets rid of the whole spices and keeps the essence and flavours intact.
  8. Put the pressure pan back on the stove, add the mutton pieces and the strained gravy to it. Taste for salt and adjust. Allow the mutton to cook on low heat till it becomes very tender. Adjust the consistency of the gravy by adding warm water if needed.
  9. After the mutton is cooked, remove the mutton and the red gravy in a bowl and garnish with chopped coriander and whole red chilies.
  10. Serve with hot Bajra roti or wheat rotis. It also tastes good with steamed rice.

Notes

  • Traditionally, laal maas was made with wild game meat, such as boar or deer and chilies were used to veil the gamey odour of the meat. It was a favourite among the royals. While the spicy flavour has remained intact now the meat used is tender mutton.
  • Traditionally, a fruit called Kachari is used which not only tenderises the meat but also gives a tang to the dish, but since it’s available only in some parts of India (Madhya pradesh and Rajasthan) sour curd is a good substitute for Kachari.

Recipe Courtesy: Swati Sani

Categories
Reviews

Pop Goes This Float

Contributed by Sachi Kumar

Those of you who have grown up on Archie comics, or have even read them in the random comic strips in the odd newspapers from time to time, could not have missed out one character – Pop Tate. He was the portly owner of the soda parlor where Archie and his gang from Riverdale would spend most of their waking hours hanging out drinking soda pops.

The old fashioned soda parlor with its antiquated jukebox might be the stuff of nostalgia. But the lure of fizzy drinks while chilling with friends, especially by the beach front, is still as popular today as it was decades ago.

Do you doubt our words? Then just step over to the Jumeirah Beach Residence any day of the week and take a look at the hardto-miss shiny chrome truck that is parked there. Chances are you will see youngsters sitting on the high, red coloured bar stools there, waving their glasses of beverages and talking nineteen to the dozen, at Soda Font!

The Utter Nutter, a fascinating brew of filtered Illy coffee, almond milk with infusions of noisette and Amaretto syrup.
The Utter Nutter, a
fascinating brew of
filtered Illy coffee,
almond milk with
infusions of noisette and Amaretto syrup.

MIXOLOGY 101
Soda Font brings back the era of beach indulgence when people could experience unfettered fun while sipping on their retro-style soda floats. Their drinks take inspiration from the 1950s, when sodas, which were formerly consumed for medicinal reasons, were slowly nudged into the region of pleasure.

We decided to commence our soda expedition with the old-school Original Coke Float (AED 30) icecream soda. Topped with a scoop of ice-cream and a sinful layer of whipped cream, we were definitely in for something heavenly. What elevated the taste of the drink was the distinct flavour of the cola.

On asking our server we learnt that Soda Font mainly used Fentimans beverages, which are botanically brewed and contain all the flavour and goodness from the finest natural ingredients. This results in an invigorating and full-flavoured taste. Ours is not usually to question why, especially when the drink is, well, delicious and decadent – the two D’s that we find hard to resist.

Being avid experimenters and following the suggestion of our attendant we opted for the Whip It Real Good (AED 30). An orange and mandarin soda variation to the classic float this was completed with a Yuzu cream. It not only added a zesty twist to the classics but also stayed true to its name. It was refreshing and soothing and our senses, which were a little frazzled from the relentless Dubai heat, were completely revived.

Soda Font mainly uses Fentimans beverages, which are botanically brewed and contain the flavour and goodness of natural ingredients, resulting in an invigorating taste.
Soda Font mainly uses Fentimans beverages, which are botanically brewed and contain the flavour and goodness of natural ingredients, resulting in an invigorating taste.

SWEET SOPHISTICATION
Being an ardent fan of berries I knew I would repent over missing out on their homemade sodas, namely the Chuck Berry (AED 30), which was a delightful blend of raspberry and rose cordial, chocolate, apple and soda. What piqued my interest was not only its combination of sweetness and tanginess but also the way the drink was encased in a plastic bag and knotted at the top where the straw was inserted to sip from.

Apart from boasting a menu filled with a delectable range of sodas, Soda Font’s menu also comprises iced coffees, which is what got me to trying The Utter Nutter (AED 25). A fascinating brew of filtered Illy coffee, almond milk with infusions of noisette and Amaretto syrup, the two infused ingredients seemed to add a distinctive flavour to the iced coffee, which was well appreciated by my companion.

Right now, Soda Font does not offer any nibbles, other than hot dogs, which is unfortunate, but the brand plans to add more dishes. Located on the prime beachfront, it is an unconventional concept that has resurrected the soda culture with a quirky twist. It invites you to embrace the magnificent Dubai sunset, soak your legs into the sand, while you sip on one of these delectable sodas, hopefully with your own gang of friends surrounding you.